Vegie Stuffed Mushrooms

mushrooms

I happened upon some rather large brown mushrooms the other day and immediately my mind turned to stuffed mushies. They were the perfect shape and size for a decent hearty meal so I grabbed a couple and made my way home to experiment.

While preparing these little beauties it occurred to me that I had a few stock standard ingredients I was using more often than not lately and thought maybe it was time to allow some other flavour combos to shine on through. It’s not that I’m bored with sun-dried tomato, goats feta and lemon zest I just seem to use it in every single dish I make. So for the next couple of weeks I’ve committed to using some different flavours, I’m excited to see what I can come up with and if it is possible to break my addiction to the above flavour combo.

But back to the mushrooms…. I used Panko breadcrumbs here because they are lighter and crunchier than the regular type. I picked them up in the supermarket in the same section as the other breadcrumbs, they shouldn’t be too hard to find. If you can’t get them at the local store then try your friendly asian supermarket. Panko doesn’t seem to soak up as much grease as regular breadcrumbs so they are good for frying and using on top of casseroles.  I served the mushrooms with some steamed green beans, lightly tossed in whole grain mustard, and some sweet potato fries.

Vegie Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
Vegie Stuffed Mushrooms Serves: 2
Author:
Recipe type: Main
Cuisine: Vegetarian
Serves: 2
Ingredients
  • Two large brown mushrooms
  • tbspn fresh thyme
  • 2 tbspns olive oil
  • 5-6 florets of broccoli, cut into small pieces
  • 1 carrot, peeled and cut into small pieces
  • 3 spring onions - finely chopped
  • ½ tspn minced garlic
  • 2 handfuls of green spinach leaves - roughly chopped (*optional)
  • tbspn fresh parsley - finely chopped
  • handful of olives - finely minced
  • 1 cup panko breadcrumbs
  • 1 tbspn tomato paste
  • splash of soy sauce
  • 3 tbspns Parmesan
Method
  1. Pre-heat oven to 180 degrees.
  2. Gently remove the stem from the inside of the mushroom (I used a teaspoon to gently scoop it out). Then gently scrape out the gills of the mushroom, being really careful not to cut through to the other side. Finely chop the stems and gills and combine in a small bowl with finely chopped thyme.
  3. Place mushrooms face down on an oven tray, lightly brush the bottoms with a little olive oil.
  4. Pop into the oven for about 10 minutes.
  5. Remove and set aside.
  6. Heat a little oil or butter over medium high heat, then gently sauté the mushroom stems and thyme, adding in a little balsamic vinegar when all the oil has been absorbed.
  7. Allow to cook down and caramelise slightly.
  8. Remove from pan.
  9. Add another tbspn of oil and get it really hot.
  10. Add the broccoli, put the lid on and allow it to cook for a couple of minutes.
  11. Add garlic, spring onion and carrot, give everything a good stir and replace the lid for another minute or so.
  12. Remove from pan.
  13. Prepare spinach if using: Add spinach to the skillet with a little (about 1 tspn) water, allow to steam with the lid on for about 3-4 minutes until bright green and slightly wilted.
  14. Remove from the pan and allow to cool, then squeeze out the excess moisture. Finely chop.
  15. Combine mushrooms, broccoli mix and spinach in a large heat-proof bowl with parsley, olives, breadcrumbs, tomato paste, soy sauce and parmesan cheese.
  16. Lightly brush inside and edges of the mushroom cups with a little olive oil and then very gently scoop the mixture into the mushrooms.
  17. Top with a little extra parmesan, a light dusting of breadcrumbs and a little salt and pepper.
  18. Pop into the hot oven for about 15-20 minutes, until mushroom cups are soft and the cheese is golden and melted.
  19. To serve: sprinkle a little extra parmesan on top of the cooked mushrooms and serve with steamed green beans and sweet potato fries.
Enjoy!

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